Happy, energetic, positive, extroverted, but also demanding, disciplined and strict: These are my qualities.

Ingredients

For 4 people

Preparation time: 35 minutes

Rice

• 320 g of rice

• 1 L of fish stock or special paella stock

• 2 ñoras (dried sweet red peppers)

• 4 tablespoons of chopped tinned tomatoes or 1 grated tomato

• Saffron

• Extra virgin olive oil

Aioli

• 1 medium egg

• 50 g of extra virgin olive oil

• 50 g of sunflower oil

• A pinch of salt

• A splash of white wine vinegar

• 1 clove of garlic (without the germ)

Aioli

1. Using an electric mixer, combine the egg, extra virgin olive oil, garlic, salt and vinegar. Keep the mixer still while combining the mixture.

2. Add the sunflower oil little by little to form the aioli, mixing continuously.

3. Cover with plastic wrap and refrigerate until serving.

Rice

1. Heat the stock with the peppers (halved) and bring to the boil, then reduce to a medium heat.

2. In a saucepan, heat a couple of tablespoons of extra virgin olive oil. Add the rice and fry it until it starts to turn transparent. Add the chopped or grated tomato and stir well. Add the stock and threads of saffron (to taste).

3. Leave to boil for 10 minutes, then cover it, reduce to a medium heat and cook for another 8 minutes.

4. Leave to rest for 5 minutes before serving with the aioli.

Local gastronomy

Spanish cuisine is influenced by the country's continental climate: a good fabada (Asturian bean stew) or casserole to warm you up in winter, then gazpacho or salmorejo (chilled tomato soup) in summer and the famous paella and Spanish omelette all year round.